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Cream Of Sorrel Soup

Veggie.Lover's picture
Ingredients
  White of leek 4 Ounce (100 Gram)
  Sorrel leaves 1⁄2 Pound (225 Gram)
  Butter 2 Ounce (50 Gram)
  Vegetable oil 2 Fluid Ounce (60 Milliliter)
  Sliced potatoes 4 Ounce (100 Gram)
  Water 2 3⁄4 Pint (1.5 Liter)
  Egg yolks 4
  Arrowroot 1⁄2 Ounce (15 Gram)
  Cream 4 Fluid Ounce (120 Milliliter)
  Sea salt To Taste
  Freshly ground black pepper To Taste
  Freshly grated nutmeg To Taste
  Raw cane sugar 1 Teaspoon
Directions

GETTING READY
1. Wash the leeks and the sorrel leaves well
2. Drain and cut into shreds about 2 inches long

MAKING
3. In a large saucepan, heat the butter and the oil.
4. Add the sorrel leaves, leeks and potatoes and cook gently for 5 minutes
5. Reserve ΒΌ pint of the water
6. Pour the remaining water into the saucepan and cook for 20 minutes
7. Boil and then reduce heat
8. In a separate bowl, heat the egg yolks, the arrowroot and the cream with the remaining water
9. Add the mixture to the soup to thicken it
10. Cook this soup for four more minutes
11. When the soup reaches boiling point and it is perfectly smooth in texture; turn off the heat
12. Season to taste

FINALIZING
13. Taste the soup, if required add sugar to counteract the acidity of the soup

SERVING
14. Serve with snippets of fried wholemeal bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Fried
Interest: 
Healthy
Cook Time: 
5 Minutes

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